Peel the bottom of the green asparagus and, depending on the thickness, also halve and cut into pieces. Cook the asparagus in the steamer or steam basket for 8–10 minutes until firm to the bite. In a large pan, boil water with the clear vegetable soup. Divide the stock between four plates, add the asparagus pieces and serve.
The recipe can also be made with white asparagus. Exchange Végétal fat-free with Végétal sea salt.